Name: Mussels and Clams in Tomato and Wine Sauce (Mejillones y Almejas en Salsa de Tomate y Vino Blanco)
Yield: Serves 6-8
Cuisine: Spain
Ingredients: Salt; 900ml (30fl oz) fresh tomato sauce — purée about 2.5kg (3lb) skinned, seeded tomatoes in your blender, or use canned if you’re pushed; Lots of freshly chopped parsley, to garnish; Freshly ground black pepper; 2-3 generous wineglasses dry white wine — I used Casal Caeiro; 2 tablespoons paprika; 6 cloves of garlic, chopped into hefty chunks; 150ml (5fl oz) olive oil; 900g (2lb) onions, sliced; 2 bay leaves; 3.5kg (4lb) mussels; 450g (1lb) baby clams (if you can get them)

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

One bright blustery morning we toddled out of the harbour at O Grove in Galicia on an open fishing boat, Silvana Os, to harvest mussels from rickety wooden contraptions a bit like miniature oil rigs, from which are suspended loads of ropes that the mussels attach themselves to. And for those of you who like statistics, a local lad told me 90 per cent of Spain’s mussels come from around this part of the Sunshine Coast and they take three years to mature to commercial standards. There